Chocolate Caramels

by Van Glass | October 03, 2014


  • 2 cups granulated sugar 

  • 1 cup brown sugar packed 

  • 1 cup dark corn syrup 

  • 1/2 cup cream 

  • 1/2 cup butter 

  • 3 ounces Baking Chocolate Buttons
  • 1/8 teaspoon salt 

  • 1 tsp vanilla extract
3/4 cup of coarsely chopped nuts (optional)


Place all ingredients except vanilla extract and nuts in a heavy saucepan. Cover and boil for 5 minutes; uncover. Boil to firm-ball stage, 247° F.

Remove from heat. Add vanilla extract. Add 3/4 cup chopped nuts if desired. Pour into a buttered 8X8 inch pan. Don't scrape the pot. When cold, cut into squares. Wrap in waxed paper. Makes 36 nice sized caramels.

Tagged: baking chocolate buttons